Braised Chinese cabbage with cream sauce and prosciutto.William MeppemeasyTime:<30 minsServes:4
This might sound weird but it's a traditional Chinese dish. Often said to be from Beijing or Shanghai,it's actually a part of Cantonese cuisine. In Hong Kong restaurants it's made with fried Jinhua ham from Zhejiang,but I've done it here with shavings of prosciutto instead.